Slow Cooker Steak, Potatoes and Cheddar (Print-Friendly Version)
Cubed sirloin and potatoes cook with onion, broth and Worcestershire sauce before cheddar melts over the top. Put the vegetables beneath the meat and use thawed beef. The long cooking window is for potato tenderness as well as safe meat doneness.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Meat & Protein
01 -
2 lbs sirloin steak, cubed
→ Vegetables
02 -
4 large potatoes, diced
03 -
1 onion, diced
→ Dairy
04 -
1 cup cheddar cheese, shredded
→ Liquids
05 -
1/2 cup beef broth
06 -
1/4 cup Worcestershire sauce
→ Seasonings
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
Garlic powder, to taste
10 -
Paprika, to taste
# How to Make It:
01 -
Use fully thawed beef and prepare the cooker according to its capacity and liquid instructions. Dice potatoes and onion evenly and place them at the bottom.
02 -
Add cubed sirloin above the vegetables and season with garlic powder, paprika, pepper and salt as needed. Mix broth and Worcestershire sauce and pour over the ingredients.
03 -
Cover and cook on low for about six to eight hours or high for about three to four hours. Keep the lid closed during most of the cook, then check potatoes are tender and beef has reached at least 145°F followed by three minutes at rest or continued cooking.
04 -
Continue as needed for tenderness, adding a little hot broth only if the cooker is drying. Sprinkle cheddar over the finished ingredients.
05 -
Cover for ten to fifteen minutes until melted. Serve promptly and refrigerate leftovers in shallow containers.
# Extra Suggestions:
01 -
Root vegetables can take longer to soften in a slow cooker than meat.
02 -
Thaw it in the refrigerator before loading the cooker.
03 -
Cut potatoes into similar small cubes and beef into even bite-size pieces.